Easy ways to cook chicken
Help! I need ideas for my college student daughter to cook at her on campus apartment. She has a very small kitchen that has a stove and microwave and regular oven. I am looking for some quick and easy ways to cook boneless chicken. Hounds don't fail me now. TIA!
When my son started cooking in college (because he got tired of the Dining Hall) he found the slow cooker especially accommodating to his life. He could start chili or curry or stew or pulled pork or barbecued beef, go to class and labs all day, and find dinner ready when he got home (and a line formed at his door). He then progressed to taking the slow cooker with him when he went on ski trips with same result, thus avoiding expensive resort food.
Peanut butter chicken:
4 chix thighs, any kind
1/4 cup chicken broth
1/4 cup peanut butter
2 tsp brown sugar
1 Tbsp soy sauce
1 tsp currry powder
1 tsp ginger powder
1tsp onion powder
1/2 tsp garlic powder
(chili flakes, optional)
salt and pepper to taste.
small can coconut milk
juice of one lime.
Sounds like a lot of ingredients, but this is so good and easy. I could eat this once or twice a week!
Salt & pepper the chicken, then mix everything EXCEPT coconut milk and lime juice into a sauce pan, or a crock pot. Cook in the sauce pan over med-low for 1 hour, or in the crock pot on low for 4-6 hours. Add the coconut milk and lime just before serving. Serve over rice.
I skimmed, but didn't catch every post. Sorry if this is a repeat. My family loooooves this stuff, and it's SO easy. I usually use bone-in chicken thighs, but I'm pretty sure it would work well with boneless-whatever, too. It makes a delicious, slightly sweet gravy. Great with rice. Mashers okay, too, and surely noodles. Mmmmmmmmmmm.
CHICKEN BRAISED IN MILK
Simple. I usually use four thighs, but whatever, really. It just makes more or less sauce. Salt and pepper the chicken pieces (skins or no!). Brown in oil. Add 1 qt whole milk (or skim milk w/ some cream, or...) and simmer until gravy thickens. Season to taste (important to do this at the end, otherwise it can be too salty) with salt and plenty pepper.
2 lbs chicken - i use either diced breast meat or a combination of skinless thighs and legs
1 can Apricot nectar
1 packet of French Onion Soup
1 onion - chopped
fresh chopped ginger
Place chicken in a deep oven proof dish and mix in the crushed garlic and fresh chopped ginger and chopped onions and a good grind of pepper. Sprinkle the french onion soup mix over this and pour the apricot nectar over everything. Bake uncovered in the oven for about an hour on 350 - you can also do this in the microwave or in a crockpot.
Serve with rice or pasta shapes on the side and greens (i usually go with broccoli). I've also stirred in diced apricots and slivered almonds and served with couscous.
Tastes delish and is very easy to make.
Try this link to Fine Cooking. The article it comes from tells how to cook chicken breasts in the oven so that they are moist inside, and the coating has a crunch. there are 3 more sister recipes to this one.
Go to this link, and the other recipes are at teh bottom:
I taught my daughter to make chicken marsala and piccata with white meat chicken tenders from Costco, but as her college doesn't allow any alcohol on campus I had to modify them. I substituted 1/2 champagne/sherry vinegar with 1/2 commercial chicken stock. Both recipes can be made in the time it takes to boil water for the pasta.
Stir fries with frozen veggies and a marinade of Chinese 5 spice, sesame oil, rice vinegar and soy sauce.
Chicken tenders or boneless thighs in a crock pot with commercial mole sauce seems fancy but it can simmer all day and it will be ready when classes are over. serve over rice with tortillas.
chicken breaded in cracker/bread crumbs and a egg wash only take minutes to prepare and can bake while she does homework. I like to season them with poultry seasoning but they are culinary chameleons and will taste great with lemon pepper, chili pepper or even curry powders.
Searing them with onions and veggies, and then putting them in simmering jarred marinara sauce is so simple that you don't need a recipe. Serve over pasta.
4 chicken tenders, pounded thin
flour spread on a plate for dredging
1-2 tablespoons of olive oil
2 tablespoons of butter
1 cup of white wine or sherry vinegar
juice of 1 lemon or 1/2 C bottled juice
salt and pepper to taste
1/2 cup chicken broth
1 diced shallot, or 2 cloves of garlic and 1/2 of a small onion, minced
1/2 tsp. dried oregano
3-4 sliced white or crimmini mushrooms (optional)
1. Dredge each chicken breast in flour to coat and shake off excess.
2. Heat oil in a large sauté pan set on medium heat.
3. Place chicken breasts in pan and cook until lightly browned on both sides, about 2-3 minutes for each side.
4. Drain the oil and add butter, wine, lemon, salt and pepper. Cook for 1 minute.
5. Add the broth and cook until the liquid is reduced by half, 5 to 6 minutes(sprinkle a little flour in when it starts boiling to thicken.) return chicken to pan and coat with the sauce.
6. Serve over cooked and drained spaghetti or fettuccine
2 Tbl butter
4 chicken tenders
1/2 tsp basil and oregano
2 Tbl olive oil
1/2 onion plus 3-4 cloves of garlic, diced
1 cup chicken stock
1/2 cup marsala or champagne vinegar
2 tablespoons chopped parsley
3-4 sliced mushrooms
Pound and dredge the chicken in flour, season with S&P.
Brown in a preheated pan with the olive oil. remove and set aside.
Sweat the onions and garlic with pan juices or oil, Deglaze the pan with Marsala and stock, and add mushrooms, Reduce the sauce by half, and whisk in butter, basil and oregano. Return the chicken to the pan and cook covered while the pasta boils.
Drain pasta and serve the chicken and sauce, garnish with parsley.
alyson, I just found a mistake in my piccata recipe.
Step 4 should read, "sauté the onions in the fats left over from the chicken.This will take 3-4 minutes over low heat." Do not dump them out.
Step 5 should be,"Add the broth, wine and lemon juice, and cook until the liquid is reduced by half, 5 to 6 minutes( you can sprinkle a little flour in when it starts boiling, if needed to thicken.) return chicken to pan and coat with the sauce."
Have her buy a whole chicken so there will be leftovers for quick quesadllas the next day, and soup the following.
Remove giblet packs and rinse and pat dry chicken. Drizzle two T. any veg oil and rub all over chicken.
Sprinkle with salt and pepper and dry herb of choice (thyme, dill, parlsey, etc) Place in baking dish (lasagne pan) and drape with a sheet of waxed paper or parchment for splatter control.
Microwave on high for 25-30 minutes depending on the size of the bird and wattage of oven. Check thigh temp with probe thermometer (stocking stuffer hint, Mom) and remove when it reads 165. Let sit on counter 10 minutes before cutting into.
Show her how to make soup from the carcass when she's home for the holidays.
You can easily get three meals for two from one chicken, and she'll learn some skills to boot.
I read this recipe in the newspaper a while ago, and have made it ever since. It's SO good. Mix Dijon mustard and orange marmalade together in medim bowl. Use about one part mustard to one part marmalade. I have also used apricot preserves and raspberry preserves. Marinate the chicken in this mixture for anywhere from half an hour to several hours. Broil, grill, or bake! I usually broil, because it's easy and gives the best flavor.
Also, I sometimes marinate chicken in lemon juice, oregano, crushed garlic, olive oil, salt, and pepper, then broil. When it's almost done, I put pita bread on a piece of foil in the oven with it to just lightly toast it, and then make sandwiches with cucumber, tomatoes, green leaf lettuce, and some plain yogurt.
Last night I made a very easy dish - chili-rubbed chicken with tomato salsa. I did get the base recipe off the Food Network website, but I used boneless chicken breasts and tweaked the salsa recipe to my liking. I also made sweet potatoes - baked them, then mashed with a touch of heavy cream, about 1 T. honey, salt & pepper, ginger and nutmeg. It was yummy, healthy and done in about 35 minutes.
Lots of good ideas here. But, I have to say bone-in is better, if you can. You can also do these three that I really like with boneless: 1) Honey Mustard chicken -- mix equal portions of mustard (dijon or reg) with honey. Dip chicken drumsticks or legs into mixture. Bake for about 45 - 60 min at 350 ish for bone-in, but less for boneless (maybe 25 min). 2) Teriyaki chicken. Mix equal parts soy sauce and honey and add a few minced garlic gloves (yes you could use bottled sauce too). Marinate chicken thighs for a while, if you have the time - up to 3 -4 hours, I guess. Then, cover broiler pan with foil, lay out thighs. Broil for 10-12 minutes on each side, pouring the extra marinade on after you turn them over. Sprinkle with sesame seeds if you like them.
3) Pasta salad -- fast and easy, even though the directions are longer. Take the microwave poached chicken breast someone else recommeded (or store-roasted whole chicken), and chop or shread the meat (2 or 3 breasts, or 1/2 the whole chicken). Boil about 8 -12 oz of pasta -- farfalle or penne are good for this. Add about 1 1/2 cups of grated cheese -- I like gruyere, but mozzarella is easy to buy pre-grated. Open a can of sliced black olives (or go fancier by slicing a whole jar of pitted kalamata olives) Add about 1/2 jar of sliced sun-dried tomatoes in olive oil (or - chop your own sun-dried dried tomatoes). Add a handful of shredded fresh basil if you have it. Toss everything together. Add about 1/4 cup of olive oil and 6 Tablespoons of balsamic vinegar. Salt and pepper to taste. This keeps well - and college boys love it too.
When I was in college my mom always bought me bags of frozen chicken breast tenders (easier to portion out and cook much faster...we got bags at Sam's or another wholesale place).
My stand by recipe was rasberry chicken (pan grill chicken seasoned with thyme and top with sauce of 1/3 cup rasberry jam and 2 TBS balsamic--thin down/warm on stove top).
I would also bread with bread cumbs and egg wash and make easy chicken parm. or dip in honey mustard. Or, dice chicken and thrown in a stir fry (tons of easy "sauces" in the marinade section at the grocery store).
Finally, I loved the cookbook "Help My Apartment Has a Kitchen" as a college student. There is a great Chicken Tikka recipe that is fast and easy in there, plus it answered a lot of the questions (like how long to boil an egg for a hard boil) that I didn't yet know as a younger cook.
If she's using boned skinless chicken breasts, my easiest go-to for that is to dip them in ranch dressing, sprinkle with bacon bits, and roast covered in a 350 oven for about 20 minutes (depending on the thickness of the breast and the total number of pieces being cooked), then remove the cover and cook for another 10 minutes or so. I like to serve it with either steamed broccoli, or a mixed green salad with more ranch dressing.
The easiest (and cheapest) way to cook chicken is to roast a whole one. Start with 1 4-lb bird. Pat dry with paper towels. Crank the oven up to 450 and open the kitchen window. Liberally season the chicken with salt and pepper and put it on a rimmed baking sheet. Roast for 1 hour. Let stand 10-15 minutes before carving. Very tasty, and yields lots of meat for leftovers. You can put the carcass in a Crockpot with a chopped up carrot, celery rib and onion and cook on low overnight. Strain and chill -- great stock for soup or risotto.
As an extension to this, I love the Best Recipe High Roast Chicken method. Similar to your suggestion but first soak the whole chicken in a salt brine and rinse (optionally let air dry in the fridge for a day). And then instead of roasting on a baking sheet throw it on the top of a broiler pan and line the bottom of the pan with slicded potatoes. Then cook at 475 or 500 (can't remember which). You end up with delicious, crispy skinned chicken and the best damn potatoes you've ever had.
Put chicken pieces (any, skinned or not) into a shallow baking pan just big enough to hold them. Sprinkle on salt, pepper and dried herb of choice - a good way to vary the flavor - then strew thinly-sliced onion over the top. Sprinkle everything with red wine vinegar; you can vary this by using raspberry vinegar or a vinaigrette dressing, either homemade or store-bought. The amount is strictly up to the cook, depending on how much flavor she wants to add. Then put this in a 350º oven for about 45 minutes.
This is about as painless a dish as you can make, and it's cheap and easy. I watched a friend's mom throw this together while talking on the phone one evening, practically with one hand and hardly even looking at it. She hung up the phone, put the pan in the oven, then announced she was going out for the evening and that we should take the chicken out in a little over half an hour. It was really good, so I immediately added it to my mental recipe file. I added the onions in myself, to give some flavor and more sweetness (though the vinegar also becomes sweet in the process).
re: Will Owen
I have made this and several variations for a few years now. You can strew any sliced vegetable, or fruit, for that matter, and vary the vinegar as well. My favorite is quartered tomatoes and balsamic vinegar, plus thyme and oregano..
I put the pan into the oven uncovered at 375* for about an hour..
A simple way to cook chicken is to cover a whole chicken with water add salt &pepper to taste,chopped onions and garlic.Simmer until chicken is done.Cool,skin and debone chicken, chop into small pieces.Put chicken pieces and its broth into a loaf pan.Chill.Chicken will congeal.Chicken can be made into salad,tacos,burritos,sliced for sandwiches or any dish needing cooked chicken.
Canned tomatoes with chilis and seasonings, put chicken in baking dish, pour canned tomatoes over the top, bake in the oven at 350 for around forty minutes (check to make sure the chicken is thoroughly cooked at that point, if not, give it another five to ten mins). Serve over the top of rice made with chicken broth and seasonings. Top with shredded cheese if desired.
Similar thing only used pasta sauce instead of canned tomatoes, and serve over pasta with grated/shredded parmesan or romano.
Guessing like a lot of young girls she is white meat chick? Big bag of those frozen chicken tenders, take required amount out night before. Have a variety of seasoning salts like Lawry's or lemon Pepper. Toss on a crumpled piece of foil and bake at high heat for a few minutes, or toss on George Forman grill. Bagged lettuce, and she has chicken salad she can dress up in numerous ways. Or boil pasta and toss with chicken and jarred sauce. Fast and simple for everyday college life.
This request cries out for one of my all time favorites: Campbell's Chicken and Rice Bake.
1 cup of rice
1 can of (if you're being health conscious) healthy request or whatever they call it cream of mushroom soup
1 can of water
4 boneless skinless chicken breasts (can still be frozen)
mix the rice, soup and water in a bowl (or, if you are careful, you can do it in the baking dish) and then put it in a baking dish - I use a 7.5x11 inch pyrex dish. Put the chicken on top of the rice, separating the pieces. Season with salt and pepper to taste. Bake at 375 degrees for 45 minutes (if the chicken is thawed) or an hour (if it's frozen). The leftovers work very well, too.
For bone-in breasts with skin: Mash some garlic and salt into a paste, add in some oregano, a few tablespoons of olive oil, and hot red pepper flakes. Cut a slit in the chicken breast about half way down, cutting only half way through so as to make a "pocket." Spread some of the mixture in the pocket and the rest under the skin and on top of the skin. Roast in a very hot oven (500) for about 20 minutes or until cooked through. The skin comes out crispy and the meat is juicy. As a bonus, you can make some sweet potato fries and olive-oil roasted shredded brussel sprouts underneath the chicken breasts in the oven.
This is a favorite at our house:
Yogurt Marinated Chicken Kabobs (paraphrased from Mangoes & Curry Leaves):
1 lb boneless, skinless chicken breasts (I use 1/2 boneless thighs, half breasts)
1 T minced garlic or garlic minced to a paste
1/4 cup finely chopped garlic chives, regular chives or scallions
1 1/4 tsp salt
1/2 tsp. freshly ground black pepper
2 T vegetable oil
1/2 cup cup plain yogurt (I use Fage)
1 - 2 limes or lemons, cut into wedges
Cut chicken into 1 inch chunks and put into wide shallow bowl.
Mix garlic, greens, salt, pepper and oil into the yogurt.
Add to chicken and stirl, cover and marinate for 1-2 hours - turn over once.
I broil the meat under my gas broiler (below the oven) - I cover the broiler pan with foil, oil lightly, and broil 12 - 15 minutes, turning once, until cooked through. You are supposed to do them on skewers, but I don't bother - just put the pieces "loose" on the foil and turn with tongs. I mound the chicken on a platter and serve with the lemon/lime wedges.
MMRuth, I made this chicken tonight and it was great. An excellent, easy weeknight dinner. My intention was to put the pieces on skewers and cook it on the grill, but when I got home, I just got lazy and threw it under the broiler. Next time, I will try it on the grill, but regardless, thanks! It will definitely go into our rotation!
I'm so pleased you brought this up again. Must have missed it the first couple of times around. Tried it for the first time night before last and it was great. Leftovers were tasty, too. And I didn't even use the oil. Can't imagine I was missing anything. This is definitely going into regular rotation.
There's a nice though somewhat complicated - in terms of ingredients - rice dish that I sometimes serve - will try to find the post w/ the recipe. But, rice generally is nice, and we usually just have some kind of vegetable and a salad. Last time I made it I added some cumin and tumeric and it was delicious.
Edit - here's the rice dish - http://www.chowhound.com/topics/42375...
You can do w/o the dal and asafoetida powder, but the curry leaves do add a lovely flavor.
This is super simple: Use a whole cut up chicken, or any chicken parts. Slice a couple of onions thinly, and cover the bottom of a skillet with them. Arrange the chicken parts, skin side down, over the onions. Season with a bit of salt and pepper and add herbs if desired. Cover and cook over low heat for about an hour, turning chicken pieces over halfway through. This makes its own sauce which is delicious with rice.
I have used this recipe for years. It calls for a whole chicken, cut up, but you can just make the marinade and use for boneless breasts. You probably have to adapt the timing, but it is delicious.
Microwave Chicken Teriyaki
1/2 cup soy sauce
1/4 cup cooking oil
1 tblsp. brown sugar
1 teaspoon garlic powder (not garlic salt)
1/2 teaspoon ground ginger, or a bit more to taste
2 1/2 to 3 1/2 pounds chicken, cut up
1. Mix all ingredients, except chicken, in a ziploc bag, or microwave dish. Add chicken and coat with sauce. Marinate for at least 30 min. or overnight in the refrigerator. The longer you marinate it the better it is.
2. Drain off most of the sauce, so you have a small amount in the bottom of the dish. You don't want to stew/boil the chicken. Cover with waxed paper. Microwave on high for 20-22 minutes or until fork tender, or in the case of breast, you can touch them to tell. (If they are very soft, cook longer, if they are hard, you went too long. They should feel semi hard, and finish cooking when it rests.) Turn the chicken over and brush with drippings halfway through cooking. Allow to stand 5 minutes before serving.
Recipe yield: 4-6 servings.
*Since this is for a whole chicken ans she will be using less, you could reserve half of the marinade and then heat it up to serve over rice as a side dish. The leftover chicken, shredded or chopped and mixed in the rice, along with some peas, broccoli, or whatever else you would like, is a very tasty second meal.
You can marinate the chicken and cook in the broiler, on a grill pan, or foreman grill. It is really good on the grill as well.
Yep thighs are really easy. Just put some S&P, garlic powder, basil, whatever seasonings you like on both sides. Bake at 350 on a baking sheet pan for an hour, take the temp of one and look for 175 or so. I turn them once during baking, starting with skin side down then up. I actually prefer the dark meat to breast meat many times. Hard to overcook these! I actually just made about 15 of these yesterday for about 7 bucks. And no mess. :)
For chicken to eat on salad, or on the run, or sitting in lectures... I liked to poach the breasts simply in chicken broth (with some garlic chopped up in there and maybe some white onions). [easy even just to do it in microwave... that's what i used to do...]
Chicken Divan -- layer broccoli and cut up chicken strips in loaf casserole dish; mix low fat or non fat mayo, low or non fat chicken condensed cream soup, and pour over dish; bake, then in the last ten minutes or so, sprinkled with bread crumbs and allow to brown.
Here are three possibilities for your daughter. Note, however, that bone-in chicken pieces are cheaper and more flavorful. A whole chicken is cheaper still. Just a thought....
The easiest way I know to make chicken is with a crockpot - which you could give her next time you visit - simply ball up some aluminum foil and placed a whole chicken on top (after seasoning it with salt, pepper, and any herbs that are laying around). After 8 hours, you have baked chicken (ok, kinda steamed, but what the hay). It's great as-is or as an ingredient in tacos, enchiladas, salads, sandwiches, packaged rice or noodle dinners, or what have you. I learned about this recipe on chowhound, and it's a real winner!
For pan-cooked chicken, take a boneless & skinless chicken breast and lay it on a large piece of plastic wrap. Cover the chicken with the plastic, then hammer at it to flatten (using the bottom of a wine bottle or a large pan). Season chicken with salt and pepper. Meanwhile, heat a large skillet until very hot, and add a tablespoon of oil (olive oil if you have it). Cook the chicken for few minutes on each side - until it's cooked through and brown on the outside. Remove chicken to a warm plate. In the pan, pour in a large splash of liquid (wine, lemon juice, chicken broth, apple juice, whatever), add some dried fruit (cranberries are great, as are minced apricots, or prunes - believe it or not), and reduce until thick. Pour over cooked chicken and serve with rice or noodles.
For an oven-baked chicken dish that's hearty and warming, I make this chicken-and-rice dish. (This is the only time I use canned cream of mushroom soup.) This one would be good when she's at home studying for several hours, as it doesn't take much attention.
1 cup brown rice
1/4 to 1/2 cup wild rice - as much as you have or can afford
(or use a box of brown-and-wild rice mix)
1 envelope dry onion soup mix
1 2-1/2 lb chicken, in pieces (with or without the bone - you can remove the skin if you want)
1 can condensed cream of mushroom soup
1 can milk
Sprinkle rice and soup mix in bottom of large ungreased pan (a smallish lasagna pan works well). Mix gently. Pepper the chicken, and place on top of rice. In a bowl, mix soup and milk; pour over chicken and rice. Bake, uncovered, at 325 degrees for 1-1/2 hours (if using boneless chicken breasts, reduce time to about 1 hour). Cover and cook for 1/2 hour more.
Oh, and I forgot, you can steam chicken in a bath of sake and fresh ginger root, too. Marinate the chicken breasts in the sake and ginger overnight in a small dish that will fit inside her steamer. (She can do this in a microwave, but will likely need a meat thermometer, as it's tricky not to overcook with some microwaves. She might do without the thermometer, but ruin a few dinners until she learns the MO's power settings. Tell her to test with a knife, and lose a little juice until she sorts out the method for her particular MO.) They're great when you want something delicately flavored.
One of the easier ways is to preheat the oven to 400, then heat an ovenproof skillet on medium high, add oil, then salt and peppered chicken breasts. Brown them for about 3-4 minutes depending on their size (color is good) then slip them into the hot oven. They will finish in 8-12 minutes depending on size again. Remove from the oven with a mitt, and remove the chicken from the pan. Place the hot pan on medium high heat and make a pan sauce. Deglaze with whatever wine or spirits she likes (clearly not creme de menthe) or if she's underage, canned chicken broth is fine. Scrape up the browned bits, add some fresh chopped or dried herbs and/or spices (thyme, rosemary, sage, paprika, whatever appeals) and finish with a bit of butter or cream if she likes. If she has some knife skills, she can add fresh slivered garlic and/or finely minced shallot or red onion with the herbs and cook just until fragrant, not browned before adding the butter or cream. Pour over the warm chicken and serve with a carbohydrate and a veggie side, easy and quick. It can go even more quickly if she transfers the chicken to a roasting pan and keeps the skillet on the stovetop for the pan sauce while the chicken is roasting, but she might not want to dirty a roasting pan. Her choice.
1) Lay chicken pieces in baking dish. Sprinkle liberally with soy sauce and garlic powder (NOT garlic salt as soy sauce is salty). Bake 30 minutes at 350*. Dump over the chicken a little flat can of crushed pineapple. Bake another 30 minutes. Have with Boil-in-the-Bag Rice or instant cous-cous. 2) Lay chicken pieces in baking dish. Spread over them a can of Campbell's Cream of Chicken soup (do not dilute, do not salt). Bake 1 hour at 350*. Chicken juice will join soup to make lots of gravy; better than it sounds. Bake a whole potato in same oven as chicken. If potato is very large give it a head start of 45 minutes. 3) Simmer a couple of chicken breasts gently for 30 minutes in water to cover. Cool. Chop into pieces. Mix with chopped celery and mayonnaise. Voila, chicken salad. (Can also add pineapple, nuts, olives, bean sprouts, chopped pepper, anything.) 4) Stir-fry a package of pre-shredded cabbage (sold for coleslaw) with cut-up chicken. Season with soy sauce and anything else Asian; toss in any odd bits like canned French-fried onions, peanuts, whatever. Serve with rice. 5) Wrap each boneless skinless chicken breast half in one or two bacon slices. Bake for an hour @ 350*. Note to daughter: If you line baking dish with aluminum foil before baking chicken, cleanup will be minimal. Another note to daughter: ANTICIPATE dinner. If you come home tired, don't sit down until you've put the chicken in the oven for its one-hour cooking.
This is an easy recipe my mom makes, which I've taken over and which is one of my husband's favorites. It's pretty much foolproof, really. (I've posted it before...)
1 c. cheese crackers (about half a 6 1/4 oz. box)
1/2 tsp. salt
1/2 tsp. garlic salt
1/4 tsp. marjoram
1 tbsp. water
2 lbs. boneless, skinless chicken breasts
2 T. melted butter
Crush crackers to very fine crumbs. Add salt, garlic salt & marjoram (use oregano if marjoram isn’t available). Beat egg and water together. Dip chicken in egg mixture, drain a bit and coat well in crumb mixture. Place in greased shallow pan about an inch apart (sheet cake pan). Drizzle with butter. Bake at 350° for 30-35 minutes.
The easiest way to do the coating is to put all the chicken pieces, after dipping in egg, into a bag with the cracker crumbs, and shaking them up. And I almost never worry about that "inch apart" instruction. I do mine in a glass casserole pan and they're pretty much packed in. As a matter of fact, I never even noticed the "inch apart" business till just now.